Healthy Greek Yogurt Pancakes Recipe

Greek yogurt pancakes are like a cheat code for making breakfast feel healthy without sacrificing any of the fluffy, delicious goodness that makes pancakes so amazing. I stumbled on this recipe totally by accident when I ran out of milk one Sunday morning and had a container of Greek yogurt sitting in the fridge.​

Best decision ever.​

Now here’s the thing—I used to think adding yogurt to pancakes would make them taste weird or have that tangy yogurt flavor. But honestly? You can barely taste it, and what you DO get is incredibly moist, fluffy pancakes that actually keep you full until lunch.

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Why Greek Yogurt Pancakes Are Actually Healthier :

Look, I’m gonna be honest—regular pancakes are basically just carbs that leave you starving again in like an hour. Greek yogurt pancakes have way more protein (around 11 grams per serving) which means you’re not raiding the pantry at 10 AM.​

Plus, the Greek yogurt adds moisture to the batter and gives them this soft, almost cake-like texture. My kids said they taste like cake, and honestly, they’re not wrong.​

And another thing—you can make these with oat flour or whole wheat flour to sneak in even more nutrition. I’ve done both and they work great.​

What You Need for Greek Yogurt Pancakes :

This is where it gets easy because you probably have most of this stuff already.​

Greek Yogurt – About 1 cup. I use plain whole milk Greek yogurt (Stonyfield or Fage usually), but vanilla works too. If you use vanilla, skip the vanilla extract or it’ll be too much.​

All-Purpose Flour – 1 cup. You can swap this for whole wheat flour or even oat flour if you want them gluten-free. I’ve tried all three and honestly they all taste good.​

Eggs – 2 eggs. Room temperature is better but I never remember to take them out early and they still work fine.​

Milk – Just 1/4 cup. Any milk works—regular, almond, oat, whatever you have. You can even use water if you’re really in a pinch.​

Baking Powder – About 1 to 2 teaspoons. This is what makes them fluffy. Make sure yours isn’t expired.​

Baking Soda – 1/4 to 1/2 teaspoon. Works with the yogurt to create lift.​

Sugar – 1-3 tablespoons depending on how sweet you want them. I use about 2 tablespoons or sometimes coconut sugar.​

Butter – 2 tablespoons melted. For the batter plus more for cooking.​

Vanilla Extract – 1/2 to 1 teaspoon. Unless you’re using vanilla yogurt, then skip it.​

Salt – A pinch to 1/4 teaspoon. Brings out all the other flavors.​

Optional Add-Ins – Blueberries, chocolate chips, diced bananas, strawberries. Whatever your family likes.​

How to Make Greek Yogurt Pancakes :

This is so simple it almost feels like cheating.​

Step 1: In a large bowl, whisk together your Greek yogurt, eggs, milk, vanilla, and melted butter until smooth. The key is—oh wait, I should mention—make sure your butter is cooled slightly or it’ll scramble the eggs. Learned that the hard way.​

Step 2: In a separate bowl, whisk together your dry ingredients—flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. Some people skip this step and just dump everything in one bowl but I think it mixes better this way.​

Step 3: Pour the dry ingredients into the wet ingredients and stir gently until just combined. Don’t overmix. Seriously. A few lumps are totally fine and actually make fluffier pancakes.​

Step 4: The batter will be thick. Like, really thick. That’s normal. If it seems TOO thick to scoop, add milk 1 tablespoon at a time until it’s scoopable, but don’t make it runny.​

Step 5: Heat your griddle or non-stick pan over medium heat. Not medium-high. Medium. Wait until it’s actually hot—test with a drop of water and it should sizzle.​

Step 6: Grease the pan with butter. Some people use ghee instead of butter because it doesn’t brown as easily. I’ve tried both and ghee does work really well.​

Step 7: Pour about 1/4 cup of batter onto the griddle for each pancake. Use the back of your spoon to spread it into a circle because the batter is thick.​

Step 8: If you’re adding blueberries or chocolate chips, sprinkle them on top of each pancake now. Or you can stir them into the whole batch of batter if you prefer.​

Step 9: Cook for 2-4 minutes until bubbles start forming on the surface and the edges look set. Greek yogurt pancakes don’t bubble as much as regular pancakes, so watch the edges.​

Step 10: Flip and cook for another 1-2 minutes until golden brown. Don’t press down on them with your spatula or you’ll squish out all the air.​

Step 11: Keep finished pancakes warm in a 200°F oven on a baking sheet while you finish cooking the rest.​

Total time? About 20 minutes from start to finish.​

My Real Tips for Perfect Greek Yogurt Pancakes :

Use Full-Fat Greek Yogurt

I’ve tested this with both full-fat and non-fat yogurt. Full-fat makes richer, more flavorful pancakes. Non-fat works but they’re not quite as good.​

Don’t Overmix the Batter

This drives me crazy when recipes say this but it’s actually true. Overmixing makes tough, dense pancakes. Just stir until you can’t see dry flour anymore and call it done.​

The Batter Should Be Thick

When I first made these I added too much milk because I thought the batter was too thick. Wrong move. Thick batter makes fluffy pancakes. Trust the process.​

Cook on Medium Heat

These burn faster than regular pancakes because of the yogurt and sugar. Keep your heat at medium or even medium-low. I’ve burned way too many batches by having the heat too high.​

Use Aluminum-Free Baking Powder

This is weirdly important. Regular baking powder with aluminum can give pancakes a metallic taste, especially when you use 2+ teaspoons. Trust me on this one.​

Why These Keep You Full Longer :

Regular pancakes are basically just carbs. These Greek yogurt pancakes have protein from the yogurt and eggs, which means they actually keep you satisfied. I’m not looking for snacks an hour later, which is huge.​

My 8-year-old doesn’t even notice these have yogurt in them. He just thinks they’re really good pancakes and eats like five of them.​

Flavor Variations :

You can switch things up with these:

• Use vanilla Greek yogurt instead of plain​
• Add cinnamon to the batter​
• Stir in chocolate chips​
• Top with fresh berries​
• Make them with blueberry yogurt​
• Add diced strawberries or bananas​

My neighbor swears by using raspberry Greek yogurt and topping them with fresh raspberries. Haven’t tried it yet but it sounds amazing.​

Storage and Reheating :

Leftover Greek yogurt pancakes keep in the fridge for up to a week. Just reheat them in the toaster for quick weekday breakfasts. I make a big batch on Sunday and we eat them all week.​

You can also freeze them. Let them cool completely, stack with parchment paper between each one, and freeze in a ziplock bag for up to 3 months.​

If you try these healthy Greek yogurt pancakes, let me know how they turn out! Seriously, I want to hear if you love them as much as my family does. Drop a comment! 🙂

Happy cooking! (and may your Greek yogurt pancakes always be fluffy) 🥞